This creamy dessert has the yumminess of ice cream, but no need to make space in your freezer.
This dessert is an absolute guilty pleasure. I don’t make it very often, but when I do, it vanishes in no time. It is a recipe that I got from my grandmother.
The reason I call it a “guilty pleasure” is because it is literally the only thing I make that uses a mix of any kind.
I have made a couple alterations from the original that my grandmother gave me, but I really can’t make any more changes than that or it simply won’t be the same dessert that I grew up enjoying.
To Make this Recipe You will Need:
- Ritz crackers
- butter
- milk
- 2 packages (3.4 ounces each) vanilla instant pudding mix
- vanilla ice cream
- heavy whipping cream
- powdered sugar
- vanilla extract
- chocolate & toffee candy bar, such as Heath, Skor
- 9×13″ baking dish
- mixer and mixing bowl
Watch Me Make this Recipe in the Video Below
To begin, preheat your oven to 350°(F).
Combine the butter and cracker crumbs in a dish and press them into the bottom of a 9×13″ baking dish.
Bake the crust for 10 minutes.
Cool completely.
Scoop your ice cream into a bowl and let it sit on the counter to soften while you do the next part.
In a mixing bowl, beat together milk and instant vanilla pudding mixes until smooth.
Beat in the ice cream until all combined and smooth.
Spread the mixture over the crust and then chill for an hour.
In a chilled mixing bowl, beat together the whipping cream, powdered sugar, and vanilla until stiff.
Spread this over the top of the ice cream dessert.
Chop up the candy bar and sprinkle it over the top.
Chill for another 30 minutes and ENJOY!
NOTES
If this dessert needs to last more than a day, I recommend using stabilized whipped cream in place of the regular whipped cream in this recipe. You can find out how to easily make stable whipped cream in my recipe here.
My grandmother made hers with “Cool Whip” instead of real whipped cream. That is an option too, though I prefer the real thing. There are also other more “natural” versions out there that you could use, if you wish.
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Ice Cream Dessert
This creamy dessert has the yumminess of ice cream, but no need to make space in your freezer.
Ingredients
- 50 Ritz crackers, crushed
- ½ c butter, melted
- 1½ c milk
- 2 packages (3.4 ounces each) vanilla instant pudding mix
- 1 quart vanilla ice cream, softened
- 1 pint heavy whipping cream
- ⅓ c powdered sugar
- 1 teaspoon vanilla extract
For Topping
- 1 chocolate & toffee candy bar, such as Heath, Skor
Instructions
- To begin, preheat your oven to 350 degrees.
- Combine the butter and cracker crumbs in a dish and press them into the bottom of a 9×13 baking dish. Bake for 10 minutes.
- Cool completely.
- Scoop your ice cream into a bowl and let it sit on the counter while you do the next part.
- In a mixing bowl, beat together the milk and pudding mixes until smooth.
- Beat in the ice cream until all combined and smooth.
- Spread the mixture over the crust and then chill for an hour.
- In a chilled mixing bowl, beat together the whipping cream, powdered sugar, and vanilla until stiff.
- Spread this over the top of the ice cream dessert.
- Chop up the candy bar and sprinkle it over the top.
- Chill for another 30 minutes and ENJOY!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Has anyone else tried different pudding flavors?
Someone told me once that they did it with chocolate pudding and chocolate ice cream and they LOVED it that way as well.
This dessert is also very good if you use a layer of angel food cake on the bottom. Sometimes I slice up a loaf to layer the bottom and other times I chunk the cake and toss it in the bottom of the pan.
This is WONDERFUL with Pistachio Pudding as well.
How does this turn out if prepared the night before?
Thank you for asking! It is absolutely delicious the next day. I will often make this the day before an event. As a matter of fact, I am making it today for my son’s birthday tomorrow. The only thing I do differently, is wait to sprinkle the chopped candy bar onto it the day of. The moisture in the whipped cream tends to make it soften and if you want the toffee bits to still be crunchy they should go on before serving.
Had some of this today, it was amazing!
Thanks Chico! The other treat that you had today, will be posted next weekend :)
That's looks so yummy. I'd eat the whole pan by myself if I made it.
Yummmm !!!!!! Want !! Pinning so I can make. Kids will go crazy over this !